This isn’t much use on it’s own, but I’ve seen a few people find this site when looking for Tartine Bread so I thought I’d share my notes for any one else baking from the same recipe.
I mentioned in the past that the book is pretty confusing to follow (though well worth the effort), so I ended up writing these notes out on a piece of paper that I keep in the front of the book.
If you haven’t already read the book, do that first as this is deliberately in note form. And for those of you who’ve read it, I hope this helps.
- 1 tablespoon of starter
- 200g 50/50 white/wholemeal flour
- 200g water
3) Wait 12 hrs
- 1000g flour (900g white, 100g wholemeal)
- 700g water, plus 50-80g (work up to 80 for increased hydration %)
- 200g leaven
- 20g salt
1) 700g water in bowl, add leaven and stir
2) Add 1000g flour, mix and leave for 25-40 mins
3) Add salt plus 50g-80g of additional water, mix by hand and transfer to glass bowl
4) BULK RISE (3-4 hrs at average temperature. Adjust time and taste by managing temperature)
5) During bulk rise, turn every 30 mins for first 2 hrs
6) BENCH REST dough onto work surface, flour, cut, flip, fold and rest for 20-30 mins
7) SHAPE and place in rice flour dusted baskets
8) PROOF (3-4 hrs at average temperature. Adjust time and taste by managing temperature)
9) Pre-heat combo-oven/tagine at 500F/260C
10) Dust base of loaf, flip into base of combo-oven
11) Cover, reduce to 230C and bake for 20 mins
12) Uncover and bake for 20-25 mins